Country Pot Pie - Delicious and easy
- 1/4 teaspoon pepper
- 2 cups chicken broth
- 1/3 cup butter
- 2 tablespoons flour
- 1/2 teaspoon thyme
- 1 chicken stewing chicken or 2 cans pre cooked
- 13/21 milliliters salt i don't add salt
- 1/2 teaspoon rosemary
- 1 pie crust pre-made
- 1 potato cubed & boiled until tender
- 2 carrot sliced & boiled until tender
- 1 cup light cream i used whipping cream
- 1 12-oz can onions
- 1 12-oz can peas
- Carbohydrate 38.2689999691003 g
- Cholesterol 245.183383125 mg
- Fat 72.1744944334536 g
- Fiber 4.41000936448116 g
- Protein 31.8484109717559 g
- Saturated Fat 37.473335631113 g
- Serving Size 1 1 Serving (544g)
- Sodium 567.294885632724 mg
- Sugar 33.8589906046192 g
- Trans Fat 4.85792513743873 g
- Calories 922 calories
Step-by-step
- Preheat overn to 450.
- Simmer chichen in water to cover for 45 minutes or until tender.
- [I used canned chicken, making the prep time quick].
- remove meat from bones and reserve stock.
- Melt butter in saucepan and stir in flour, salt, pepper, t hyme and rosemary to make gravy.
- Gradually add broth and cream and cook over medium heat, stirring frquently until thickened and bubbly.
- Add the cubed chicken and vegetables to the gravy.
- Prepare pie crust.
- line 13x9x2 inch pan or 2 qt casserole dish with 2/3 of pie crust.
- Put the filling in the dough-lined pan, top with remaining crust and bake 15 minutes, or until crust is golden and the filling is bubbling.
Undercooking the flour in the fat paste creates a raw, pasty starch flavor that ruins the entire dish. To prevent this, butter must be melted and cooked with flour for at least one minute to toast the grain particles and break down their raw taste before any liquid enters the pan. This fat-and-flour mixture acts as a thickening matrix; when chicken broth and cream are introduced gradually over medium heat, the starches swell and trap the liquid molecules, forming a glossy, viscous gravy. Whisking constantly prevents lumps from forming as the emulsion stabilizes. Incorporating dried thyme and rosemary directly into the warm butter allows their fat-soluble aromatic compounds to bloom, releasing herbal oils that diffuse evenly throughout the heavy cream. Meanwhile, boiling potatoes and carrots ahead of time ensures they reach full tenderness before entering the oven, since the short fifteen-minute bake at four hundred fifty degrees Fahrenheit is only designed to crisp the pastry rather than cook raw vegetables. Pre-cooking root vegetables also prevents them from releasing excess water into the filling, which would otherwise thin out the carefully thickened gravy. Lining a thirteen-by-nine-inch pan with two-thirds of the dough creates a sturdy structural base that holds the heavy dairy and meat mixture without collapsing when sliced into eight portions.
